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Angel Food Cake With Caramel Sauce

I enjoy making desserts, and it's especially satisfying when my goodies are devoured quickly. This one always qualifies for that distinction. —Carolyn Troyer, Sugarcreek, Ohio
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings


  • 3 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 cup half-and-half cream, divided
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup butter
  • Pinch salt
  • 1/2 teaspoon vanilla extract


  • In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate.
  • In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234°). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234°). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator.

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Average Rating:
  • Ratlova30
    Jan 14, 2012

    Certainly didn't taste bad but for me it just wasn't worth the work.

  • davaone
    Apr 17, 2011

    LOve this dessert. It is rich-but you can also substiute the cararmel sauce with a fruit sauce which make it not as rich tasting. I will definitely make it again.

  • HDMac_WA
    Mar 16, 2010

    It sounded good but WAY too rich!! Not something I would make again. Neither DH or I were impressed. Looks pretty but there are recipes out there that can be this pretty taste better. Sorry.